CoReMA

Cooking Recipes of the Middle Ages

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Buttons underneath highlight semantic annotation visualisation, buttons are displayed in relation to the annotation of the text (if a button is not here, the data is not annotated!)

  • Ingredient: (usually) edible material used in cooking
  • Dish: general category of food
  • Tool: equipment used in cooking
  • Name: proper name of dish
  • Instruction: one set of action during dooking
  • Opener: phrase opening a recipe text
  • Closer: phrase closing a recipe text
  • Ref.: reference to another recipe
  • Kitchen Tip: set of actions concerning cooking
  • Household Tip: set of actions concerning household matters
  • Serving Tip: set of actions concerning dishing and serving the food
  • Speech ( ): active speech act of chef or other individual
  • Excluded ingredient ( ): potential ingredient is actively excluded
  • Compared to… ( ): comparison to suggest shape, measurement, etc.
  • Analogy ( ): something other is simulated (“fake” dish)

Ingredients / Tools: Indexes of ingredient and tool concepts reachable via English translation in brackets trailing Early New High German spelling

Metadata: Transcription and recipe view reachable via buttons next to recipe number under Metadata

Similar recipes: provides information on recipe relationships

Categories show, if decidable, main ingredient, distinct preparation method and type of dish

License and citation suggestion available via buttons next to manuscript signature below the manuscript image.

Green paint

Guot gruene farb ze machen

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 067vRecipe Nr. 176 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.176Shared ingredients: bs1.176Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: -Type: art technology

Guot gruene farb ze machen Item wiltu machen schoene vnd guote gruen So nym spanngroen vnd reib die gar schon mit ainem scharpffen essich vnd den safft von wechalltern oder krannbatperen dorrn prenn ain wenigen gummi thue dar zue vnd ist das pletterlein darauf werden oder das da schaimet . So thue dar zue ain wenig orschwmerbs So ist es gar beraitt .

Bs1 - "Basel, UB Basel, AN V 12"